Name: Soy-baked Whole Snapper
Ingredients: 1 x 1.5kg whole snapper, scaled and cleaned; 2cm piece ginger, finely sliced; 2 x stalks lemon grass, white part only, finely sliced; Finely grated rind and juice from 1 lime; 1/4 cup (60mL) Kikkoman Gluten Free Soy Sauce; Mint, sliced cucumber and red onion, to serve

1 x 1.5kg whole snapper, scaled and cleaned
2cm piece ginger, finely sliced
2 x stalks lemon grass, white part only, finely sliced
Finely grated rind and juice from 1 lime
1/4 cup (60mL) Kikkoman Gluten Free Soy Sauce
Mint, sliced cucumber and red onion, to serve

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Pre-heat oven to 200°C. Place fish in a large oven-proof dish
Top with combined ginger, lemongrass and lime rind. Pour over combined soy sauce and the lime juice. Bake, covered for 15-20 minutes or until fish flakes easily with a fork
Top with mint, cucumber and red onion. Serve in baking dish with steamed rice served separately

Tips & Hints:

Substitute any whole white fish, Substitute Kikkoman regular Soy Sauce.

Pre-heat oven to 200°C. Place fish in a large oven-proof dish
Top with combined ginger, lemongrass and lime rind. Pour over combined soy sauce and the lime juice. Bake, covered for 15-20 minutes or until fish flakes easily with a fork
Top with mint, cucumber and red onion. Serve in baking dish with steamed rice served separately

Tips & Hints:

Substitute any whole white fish, Substitute Kikkoman regular Soy Sauce.

Pre-heat oven to 200°C. Place fish in a large oven-proof dish
Top with combined ginger, lemongrass and lime rind. Pour over combined soy sauce and the lime juice. Bake, covered for 15-20 minutes or until fish flakes easily with a fork
Top with mint, cucumber and red onion. Serve in baking dish with steamed rice served separately